What is Bread improvers? How to use Bread improvers?

Introduction

         Bread improvers are a type of auxiliary material used in bread production, composed of enzyme preparations, emulsifiers and strengthening agents. Simply put, bread improver is a baking ingredient used in bread making to enhance the softness of bread, increase its elasticity during baking, and effectively delay the aging of bread and extend its shelf life. Bread improvers produced by regular manufacturers are made from a variety of high-quality food-grade raw materials. They are guaranteed by strong scientific research capabilities and advanced production techniques, which are safe and efficient. They are beyond the reach of many low-priced and no-name improvers on the market.

         Bread improvers can effectively enhance the stability of dough during the production process, such as improving the dough's resistance to stirring and increasing its stability during the fermentation process, etc. Secondly, bread improvers can enhance the expansibility of dough when it enters the oven, mainly reflected in the volume of the bread and improving the uniformity of its internal structure. Thirdly, bread improvers can maintain the softness of bread for a long time, that is, they can delay the retrogradation of starch and so on. Jiang Xiaoling's research on the formula of bread improvers found that the best formula for making bread improvers using active wheat protein, fungal A-amylase and konjac powder as raw materials is 2% active wheat protein, 0.0005% fungal A-amylase and 0.4% konjac powder. Bread improyers made from active wheat protein, fungal α -amylase and konjac powder can enhance the nutritional value of bread. At the same time, they can increase the water-holding capacity of bread to a certain extent, delay aging, appropriately extend the shelf life of the product, and have low cost and simple process. They can meet the growing demand for multi-functional foods at home and abroad and have broad market prospects.

Main types

Yeast companion

Features:
1. Improving the texture of bread, the excellent combination of enzyme preparations and emulsifiers can make the bread produced softer and have a finer texture.

2. Increase the volume of bread and shorten the fermentation time of bread;

3. It can fully expand gluten and is more conducive to the mechanized production of bread.

4. Low dosage and highly concentrated formula.

Scope of application: It is used for bread with a long shelf life and that requires softness, especially various sweet breads.

A500

Features: Low dosage, can promote the expansion of gluten, increase the volume of bread, improve the texture of bread, and enhance the stability of dough fermentation.

Scope of application: Suitable for all kinds of dough fermented by yeast.

T-1

Features: Strengthens gluten, enhances the water absorption of dough, increases the volume of bread, and is economical and efficient.

Scope of application: It is suitable for all kinds of dough fermented by yeast, especially for flour with insufficient gluten strength, and can effectively expand gluten.

Good partner

Features: Economical and practical, unique bread improver formula, saving bread production costs.

Scope of application: Suitable for all kinds of dough fermented by yeast.

Composition of components

            Bread improvers are generally compound food additives composed of emulsifiers, oxidants, enzyme preparations, inorganic salts and fillers, etc.

Commonly used emulsifiers include ionic emulsifiers SSL, CSL, glycerol monostearate, soy phospholipids, calcium (sodium) stearoyl lactate, monoglyceride diacetyl tartrate, sorbitol ester, etc.

Commonly used oxidants include potassium bromate, potassium iodate, Vc, calcium peroxide, azoformamide, ammonium persulfate, chlorine dioxide, phosphate, etc.

Enzyme preparations used for bread include maltose α -amylase, fungal α -amylase, glucose oxidase, fungal xylanase, lipase, fungal lipase, hemicellulase, etc.

Reasons for use

            Bread is a popular and convenient food. With the improvement of people's living standards and the continuous improvement of their dietary structure, people are increasingly favoring bread. High-quality bread should have the characteristics of being safe to eat, soft and delicious, rich in nutrition, easy to digest and convenient to carry. To produce good bread, the quality indicators of the final dough must meet the following requirements: the water absorption rate of flour is around 60%, the dough stabilization time is 10 to 12 minutes, the softening degree is less than 50Bu, the tensile resistance of the dough is between 600 and 700Bu, the ratio of tensile resistance to extensibility is between 3 and 5, and the energy value of the dough is between 120 and 180cm ². Before the addition of bread improvers, generally, only the gluten content, water absorption rate, stabilization time, and softening degree of bread flour met the requirements. The disadvantages of its dough are: strong elasticity, high hardness, easy to break, large expansion resistance during dough fermentation, and long fermentation time. The bread it produces is small in volume, has a tight texture, poor looseness and a skin that is prone to breakage. Therefore, bread improvers must be added to improve it.

Effect and function

1. 1.Improve the rheological properties of dough, enhance its workability and mechanical processing performance (such as resistance to pounding and prevention of collapse before and after being put into the furnace, etc.).
2. 2.Enhance the rapid expansion property when entering the furnace to make the crown shape upright and full.
3. 3.Significantly increase the volume of the finished product by 30-100% (depending on the specific powder type and formula).
4. 4.Improve the internal structure of the finished product to make it uniform, fine, white and well-layered.
5. 5.Improve the taste to make the bread chewy and sweet.
6. 6.Enhance the water-holding capacity of bread, delay the aging of finished products, and extend the shelf life.

How to make plain toast

Ingredients:3g dry yeast, 250g high-gluten flour, 1g bread improvers, 50g whole egg, 105g water, 20g butter, 3g salt, 30g sugar

1.Mix all the ingredients except butter and knead until the gluten expands.

2. 2.Add the softened butter and continue kneading until a thin film can be separated.
3. 3.Place it in a warm basin and let it rise until it doubles in size.
4. 4.Take out the dough and press it to release air. Divide the dough into three equal parts and roll each one into a round shape. Cover the surface with cling film or a soft cloth to prevent the dough from drying out. Let the dough rest for 15 minutes.
5. 5.Take a piece of dough and roll it out into an oval shape with a rolling pin. (If the dough bounces a lot and is not easy to roll out, it indicates that it is not relaxed enough.)

6.Then turn it over and roll it up from bottom to top. After everything is rolled up, cover it with cling film and let it rest for another 10 minutes.

7. 7.Take a well-rested dough and roll it out.
8. 8.Turn it over and roll it up slowly. Don't make too many turns; 2.5 turns are appropriate.

9.After all are rolled up, place them in a toast box (the direction of the rolls should be consistent as much as possible), cover with cling film, and let them rise in a warm place until they double in size.

10.After preheating the oven, place it in the middle and lower layers of the oven at 100 degrees Celsius on top and 190 degrees Celsius on bottom, and bake for about 35 minutes.

Where to Buy Bread improvers in Bulk?

Bread improvers is a commonly used food additive and ingredient popular in many countries. As a professional Bread improvers supplier and manufacturer, Hangzhou Focus Corporation has nearly 10 years of experience in supplying and exporting Bread improvers from China. You can safely choose to buy Bread improvers from Hangzhou Focus Corporation. If you have any questions or concerns, please feel free to contact us and we will get back to you within 1 business day.

If you have needs please contact us

Established in 2011, with 2 self-owned factories in 2015, Hangzhou Focus Corporation specializes in manufacture and trade of various kinds of food additives, including Bread improvers.We offer wholesale prices for bulk purchases, even for small quantities, and offer a free sample to potential customers.If you have needs please contact us.